The quintessential New Orleans candy. And it's pronounced <PRAH-leens> or <PRAW-leens> (and sometimes <PLA-reens> by some of the more wacky locals), NEVER <PRAY-leens>. I've had ferners (that's New Orleansese for "non-New Orleanian") stand before me and insist that it's pronounced <PRAY-leens>. Well bra, I'm from The City where they were invented, and I know how to pronounce it. And you're certainly entitled to your opinion on its pronunciation, no matter how wrong it may be ...
Combine the sugar and milk and cook slowly in a heavy pot over a low flame until it reaches the soft ball stage (238 degrees on a candy thermometer). Remove from heat and add the butter, vanilla and pecans. Beat mixture with a wooden spoon until it is smooth and creamy. Drop by spoonsful onto waxed paper. If the candy does not harden within 10 minutes, it may be cooked some more.
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 1/2 cup evaporated milk
- 1/2 teaspoon vanilla
- 2 tablespoons butter
- 1 cup pecans
Yield: Approximately one dozen
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Chuck Taggart email chuck (at) gumbopages (dot) com